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Ingredients 1/2 toor dal 1/4 cup yellow moong dal 1/4 cup masoor dal 1 onion grated 2 green chillies sliced 1/4 tsp. ginger grated 1/2 tbsp. coriander finely chopped 1/2 tsp. cumin seeds 1/4 tsp. red chilli powder 3-4 tbsp. butter salt Method Mix and wash dals well. Soak for 30 minutes. Pressure cook till soft but not overcooked. (Approx. 3 whistles) Mash a little with the back of a spoon, while hot. Heat butter in a deep pan. Add seeds, allow to splutter. Add onion, ginger and green chillies. Stir fry till soft, add masalas (red chillies and salt) and dals, mix well. Bring to a boil. Simmer for 3-4 minutes. Garnish with chopped coriander and lemon juice. Serve hot with rice, rotis, etc.
Ingredients 1 cup toor dal 2 1/2 cups water 1 tsp. red chilli powder 1/2 tsp. coriander seed powder 1/4 tsp. turmeric powder salt to taste 1/4 tsp. garam masala (optional) 2 pinches asafoetida 1 tsp. chopped tamarind 1 tsp. jaggery crushed 1 tbsp. ghee 1/2 tsp. each cumin and mustard seeds 1 stalk curry leaves 1/2 tomato chopped fine 1 tbsp. chopped coriander Method Wash and pressure cook dal till done. (Approx. 4 whistles will do). Cool cooker and remove dal. Beat the dal with a hand beater till smooth. Keep aside. Make a thin paste of the dry spice powders and salt and 1/2 cup water. Heat ghee in a saucepan, add the seeds to splutter.add tomatoes and curry leaves. Fry for a minute. Add masala paste. Fry for a minute. Add the chopped tamarind and jaggery. Stir for a minute more. Add dal and stir. Add water. Bring to boil and simmer on low for 7-8 minutes. Garnish with chopped coriander. Serve piping hot with steamed rice and papads.
Sweet Sour Dal
Ingredients 1 cup toor dal 1 tbsp. mint leaves finely chopped 1 tbsp. coriander leaves finely chopped 1 stalk curry leaves 1 tbsp. broken jaggery 3 tbsp. tamarind water 3 green chillies 1" piece ginger 1 tsp. red chilli powder 1/4 tsp. turmeric powder Method Wash and pressure cook dal in two cups water. Cool, remove, drain and keep aside the top water of dal. Remove two tbsp. Thick dal and keep aside. Beat the remaining dal with a hand whipper, adding the water that was kept aside. Crush the green chilli and ginger together. Make a paste of all the dry powders in 1/4 cup water. Keep aside. Heat ghee in a saucepan and add the seeds. Add ginger garlic and stir. Add asafoetida, mint, masala paste and stir for a minute. Add jaggery, tamarind water and stir. Allow to cook for 2-3 minutes. Add beaten dal. Boil for 6-7 minutes. Check taste for salt and spiciness. Garnish with chopped coriander. To be served with hot steamed rice. To serve, place one serving of rice on a plate. Top with one tsp. Of thick dal kept aside. Lace with 1/2 tsp. Desi ghee. Serve along with a serving of the dal. 1/2 tsp. dhania (coriander seed) powder 1/4 tsp. garam masala 2 pinches asafoetida salt to taste 1/2 tsp. each cumin & mustard seeds 2 tbsp. ghee 5 cups rice starch water or water
Ingredients 1 c1 cup yellow moong dal 1 bunch fresh spinach chopped fine 1 tsp. ginger grated 1/2 tsp. garlic grated 4 green chillies 1 tbsp. coriander chopped fine 1/2 tbsp. lemon juice 1/4 tsp. clove-cinnamon powder. 1/2 tsp. each cumin and mustard seeds salt to taste 2 tbsp. ghee Method Wash and pressure cook dal in two cups water. Cool, remove, drain and keep aside the top water of dal. Remove two tbsp. Thick dal and keep aside. Beat the remaining dal with a hand whipper, adding the water that was kept aside. Crush the green chilli and ginger together. Make a paste of all the dry powders in 1/4 cup water. Keep aside. Heat ghee in a saucepan and add the seeds. Add ginger garlic and stir. Add asafoetida, mint, masala paste and stir for a minute. Add jaggery, tamarind water and stir. Allow to cook for 2-3 minutes. Add beaten dal. Boil for 6-7 minutes. Check taste for salt and spiciness. Garnish with chopped coriander. To be served with hot steamed rice. To serve, place one serving of rice on a plate. Top with one tsp. Of thick dal kept aside. Lace with 1/2 tsp. Desi ghee. Serve along with a serving of the dal.
. dhania (coriander seeds) powder salt to taste 1/2 lemon 1 tbsp. Add lemon juice. each cumin and mustard seeds 2 cups water Method Both dal together add 1 cup water and a pinch of turmeric. Add remaining water and stir well. (Approx.haldi (turmeric) powder 1/2 tsp. Serve hot with hot steamed rice. Add the paste of spice powders. Garnish with chopped coriander. coriander chopped 1/2" ginger grated 1/2 tsp. yellow channa dal 1 tbsp. red chilli powder 1/4 tsp. Pressure cook dal. Mix all the spice powders in 1/2 cup water to make thin paste. Put ghee in a pan and heat . add the dal.Spinach Dal Ingredients 1/2 cup green moong dal 1 tbsp. garam masala 1 tsp. add the cumin & coriander seeds.4 whistles will cook the dal). Cool the cooker. Bring to a boil. ghee or oil 1/2 tsp. Remove dal. Fry for a minute. Once they splutter add ginger. Check and add salt if required.
Stir gently. Add the turmeric to the dal. turmeric powder 2 pinches asafoetida salt to taste 3 tbsp. Ghee from the saucepan and keep aside. Remove 2 tsps. Drain water. and curry leaves. ghee 1/2 tsp. each cumin & mustard seeds Method Wash dals together. .Lasan (Lahsuun) Dal Ingredients 1/2 cup yellow moong dal 1/4 cup masoor dal 1/4 cup toor dal 3-4 flakes garlic crushed 1" piece ginger crushed or grated 4 green chillies finely chopped 1 stalk curry leaves 1 tbsp. Fry for a minute. Transfer to serving dish. (Approx. Heat the ghee in a saucepan and fry the onion till dark brown and crisp. add dals and stir for 2-3 minutes. asafoetida. and pressure cook till done. Transfer to a cooker container. add seeds. coriander finely chopped 2 onions cut into rings or very thin strips 1/4 tsp. Add ginger and garlic to the rest.3 whistles) Cool cooker and remove the dal. Reheat the ghee kept aside. add chopped coriander and fried onions. Pour over dal while spluttering. Serve hot with steamed rice or parathas. Add 3-3 1/2 cups water. Drain out with a spoon. Stir gently.
Now add the tomatoes and let them cook for a few minutes. To this add onion and ginger and fry.1 tsp oil . cumin powder .1/4 tsp * sugar .4 onion finely chopped . till the onions turn golden brown. Boil on a low flame.4 chopped ginger .1 1/2 tsp * garam masala . Add the fresh cream before taking off the fire.2 tablespoons .1 tsp chilli powder .Tasty Dhal Ingredients whole green gram (moong) . Garnish with chopped coriander and serve hot with roti or puri or any rice dish.tsp turmeric powder .1/2 tsp * Method Cook the dhals together in the pressure cooker.1/4 tsp * salt to taste fresh cream (optional) .1/4 tsp * coriander powder . salt and sugar. stirring occasionally for five to ten minutes. In a pan take the oil and heat. U may have to wait for five to six whistles.1 inch chopped coriander .1/2 cup ripe tomatoes cut into cubes . Allow it to cool. Now add the cooked dhal and stir. Add all the dry masalas .1/2 cup gram dhal .
a pinch .2 tsps Method Pressure cook the dal with turmeric.2 tsps hing .2 pods (sliced or minced) coriander leaves .for garnish salt .5 cups turmeric . Add some lime juice and serve it with rotis/rice. Then add the green chillies and garlic and fry them for a minute.1 tsp ghee . Garnish with curry leaves and coriander leaves. (Take care to see that the dal is not mushy) Take a non stick vessel and add ghee. Add the cooked dal and salt.for garnish curry leaves .1 tsp mustard seeds . fry for 4-5 minutes. After the seeds splutter add hing.to taste lime juice .1.3 or 4 (acc to ur spice level) garlic .1 . cumin seeds and mustard seeds.a pinch green chillies . For Tadka: cumin seeds .Dal Tadka Ingredients moong dal or masoor dal .
add onions and fry for few minutes. Now add green chillies. Garnish with fresh coriander leaves.1/2 tsp salt . After few minutes. tomatoes. kassori methi leaves and chilli powder .Daal Ingredients moong dal .to taste Method Cook moong dal with 2 cups of water.2-3flakes kasoori methi (optional) . . It is great with rotis. little salt.1tsp green chilies . add the mashed moong dal and little water if required.1 cup onion (cut into small pieces) -1 cup garlic .2-3 chilli powder . & garlic In a pan heat oil.
Take 1/4 portion of the paste.1 cup onion . chopped ginger-1/2 tsp grated oil ( for frying and sauteing) 1/2 tbsp rai (mustard seeds) 1/4 tsp jeera 4 to 5 green chilies yogurt . Serve with hot rice . hing and let them splatter a little bit. Add the remaining 3/4 paste. (Amount of water can be increased/decreased if you want thinner/thicker consistency). Add chopped onion and turmeric.heat it.to taste water Method Wash daal and soak it in water for 2 hrs.1 medium. Heat some oil in a thick pan. rai (mustard seeds). Add jeera. cover with lid and let it cook at low fire.Phanu (Pahadi Daal Gravy) Ingredients dal moong or arhar . Make small cutlets out of this paste and deep-fry them Keep the cutlets aside put 1 tbsp oil in a frying pan. Blend the soaked daal with yogurt and chillies in a blender to form a thick paste.3 tbsp a pinch of asafoetida (hing) a pinch of turmeric salt . Pour 3 cups of water and cook it till it boils. Add cutlets.
Let the gravy thicken on medium flame.Ghee Bhat with Chholar Daal Ingredients one cup of chholar daal (chana) one large onion-sliced one large potato-cut into pieces 2/3 dry red chillies 1 tbsp. Method for ghee bhat Cook rice with 4 cups of water. Grains should be intact. Add to the cooked daal. of black mustard seeds. 1/2 tbsp. cardamom . of coriander powder. It is a very popular dish in west bengal. loochi.add red chillies. coriander. a handful of dry curry leaves. Pressure cook until it is done. sugar. Add rice and keep stirring. a handful of dry chieves. In 1/2 cup of water.curry leaves and chieves. Let them splutter. The daal will be thick and a sweet aroma will come out if cooked properly. Chholar daal goes well with puri. Add salt. parota (paratha) etc. Add onion and fry.3 pieces each (smashed) cinnamon powder . Add washed daal. Test the salt-remove from the oven. Let it be cool.1/2 tbsp. of turmeric powder salt. Method Heat oil in pressure cooker. Ingredients for Ghee Bhat two cups of basmati rice 1 tbsp. . Remove. curry leaves. ghee. Add potatopieces. Add salt. salt. Meanwhile dry roast clovecardamom-cinnamon powder. Add it.powder (optional) 1/2 tbsp. & turmeric pow. Add mustard seeds. Heat ghee. of white cummin powder 1/2 tbsp. Mix cumin. 1/2 tbsp. of sugar. of curry leaves. oil cloves.
2 green chillies finely chopped. After one pressure. let them cook for 1-2 minutes. jeera 1 pinch of hing salt to taste 2 tbsp. now mix tomatoes & ginger. red chilli powder Method Wash the dal & in pressure cooker put the dal. Then add hing. 1/2 tsp.Spicy Channa Dal Ingredients 1 cup channa dal [black gram dal]. so that it can taste really good. cilantro finely chopped. 1/2 tsp. Now dal is also done. heat it & put jeera. Open the cooker & mix the masala throughly. let it cook again for another minute. 1 tbsp. turmeric. 5 cup water. let it cook on slow heat for another five minutes. chopped chilli & chopped cilantro.turmeric powder 1/2 tsp. each ginger & garlic finely chopped. let it be little golden brown. 1 medium tomato finely chopped. salt & butter. 2 tbsp. in last add red chilli & garam masala powders. water. butter 2 tbsp. 1 small onion finely chopped. boil little water and mix it while dal is boiling. If the dal is more thick. pure ghee . In the meantime take ghee in a pan. garam masala powder 1 tsp. When jeera starts splutter put garlic & onion. Serve hot with chapati or rice. let the dal boil once with masala.
2 table spoon of lime juice 2 table spoon oil 1/2 tea spoon jeera pinch of hing (asafoetida) 2 green chillies (finely chopped) salt to taste .Dal Palak Ingredients 1 cup tur dal (wash it and soak it for1-2 hr with hot water) 1 cup spinach leaves (wash it and chopped it) 1 tomato (finely chopped) 1 onion (finely chopped) 1/2 tea spoon ginger garlic paste 1 tea spoon red chilly powder 1/2 tea spoon turmeric powder 1 tea spoon coriander powder Method Take a vessel and cook tur dal in it. When it cooked 3/4 then add spinach leaves. salt. In a frying pan heat the oil and add all above mentioned ingredients (except lime juice) and pour it over cooked dal. tomato. Now cook all the things till they are cooked completely. onion. Now add lime juice in it and mix it well. Serve hot with chapati or rice. ginger garlic paste and hing. turmeric powder.
salt as per taste 10 gms red pepper 1 teaspoonful ground dhania powder 1 teaspoonful amchur powder 1/2 teaspoonful jeera . Now put moong dal dried of water in it and fry. garam masala. black pepper. Now put cooking oil in second frying pan and put jeera into it and allow till it turns brown. Can serve 5 persons. Also put some dhania powder in it. Now mix tomato pieces in this as also fried aloo (potatoes) from second frying pan. red pepper into it and fry with covered lid for 6 minutes and in between keep stirring potatoes.Aloo Moong Dal Karara Ingredients 250 gms aloo (potato) cut in square pieces 100 gms moong dal 2 nos medium tomato cut in medium pieces 50 gms green chilli 20 gms black pepper 2 teaspoonful garam masala Method Boil moong dal with little water enough to boil in cooker for 5 minutes on low heat after one whistle and allow pressure to release. Now put dhania powder. salt. Now put amchur powder in it and fry for 5 minutes till dal is further dry. Keep frying pan with cooking oil on heat and put potatoes in it and fry for 3/4 minutes. Dish is ready to serve.
Put the entire masala in cooker. pinch of turmeric powder. the dish is ready. give one more whistle. serve hot with rice or chapattis. 1/2 spoon chilly powder and turmeric. add water if required. do not release pressure. add 1/2 spoon salt. add green chilly. after that turn the gas off. For Masala Preparation: Take a kadhai. cook it till onions turn brown. and put it on sim for some time. after the 4rth whistle put on sim for sometime. Add crushed tomatoes. and coriander leaves. Add garam masala. add garlic. chilly powder (quantity mentioned in method of preparation) 2 onions (grind it) garlic (10-12) flakes 6-7 spoon ghee jeera (1/2 spoon) Method Wash channe ki dal properly with plenty of water. After that add jeera. 2 tomatoes 1 green chilly garam masala coriander leafs . cook again for five minutes.Spicy Punjabi Chaane Ki Dal Ingredients 1 katori chaane ki dal salt. make sure added water is boiled. pinch of chilly powder. 1 spoon salt. add ghee. Hurray. put grinded onions. turmeric powder. Put it in pressure cooker along with 3 1/2 katori water. 3/4 whistles.
add chopped garlic. Meanwhile. Peel and finely chop onion and garlic. chopped coriander leaves and cook dal for ten minutes on low heat. cumin powder and stir-fry briefly. Wash and chop coriander leaves. oil 4 tbsp salt to taste . chana dal and kidney beans in sufficient water for at least six hours. Drain soaked dals. Add red chilli powder. stirring occasionally. with skin 1/2 cup chana dal 1/4 cup red kidney beans 1/4 cup onions 2 nos. remove stem and finely chop green chillies. stirring continuously. Add chopped tomatoes and cook on high heat for three to four minutes. Add salt. add six cups water and pressure-cook for half an hour or until the dals are completely cooked. butter 3 tbsp. slit green chillies and saute for four to five minutes or until the onion is golden brown in colour. Wash and finely chop tomatoes. Add chopped onion. garlic 8-10 cloves green chilies 2-3 nos. tomatoes 3 nos. sprinkle on the dals and serve hot. wash and soak urad dal. cumin powder 1/2 tbsp. heat oil in a pan. red chili powder 1 tbsp.Punjabi Dal Ingredients urad dal. stir-fry briefly till golden brown. Stir in the cooked dals and butter and mix well. Method Clean. fresh coriander leaves 1.4 cup kasuri methi 1 tbsp. Wash. Crush kasuri methi between the palms.
urad dal and the cumin seeds. Add the cooked dal and mix well. Remove from fire and garnish with chopped fresh coriander leaves. heat 2 tsp oil and add to it the mustard seeds.Tomato Dal Ingredients 1cup uncooked toor dal 4 med sized tomatoes-chopped 1green chilly-sliced coriander leaves-finely chopped 1/2 tsp turmeric powder 1/2 tsp asafoetida salt to taste Method Clean the dal. add required water. Serve hot with plain rice or phulkas. For the Seasoning: 1 tsp mustered seeds 1 tsp urad dal 1 tsp cumin seeds a few curry leaves 2 tsp oil . In a sauce-pan. Cover and let it cook well till the tomatoes are soft and almost mashed-up. tomatoes and green chilly. When the dal turns brown and the mustard seeds begin to splutter add the curry leaves. turmeric powder and the asafoetida and pressure cook the dal.
1 or 2 teaspoons salt seasoning (oil. black pepper and pressure cook it. After it is done. Serve with plain rice. add salt and the seasoning.1 tomato . take out from the cooker. black pepper powder .1 curry leaves (optional) Method Wash and peel the potato.Hot & Tasty Dal Ingredients toor daal . Then add them to the daal along with the curry leaves. mustard seed. Cut the potato and the tomato into pieces.1 cup potato . cummin seeds) .
When you see the masala & the ghee separating. add jeera & rai. Add tomatoes & continue frying. salt. add the cooked daal. few drops of ghee. Add zucchini & fry till it becomes soft. 4-5 tsp ghee salt to taste Garnish 1 tsp jeera (cumin seeds) 1 tsp rai (mustard seeds) a few bunches cilantro (dhania leaves) 1/2 tsp chat masala or a few drops of lemon juice . Add a little water if needed. Garnish with cilantro & chat masala/lemon juice. Let it cool. Serve hot with chappati or rice. Mix well. ginger. curry leaves & garlic for about 20 minutes. Cook for about 5 minutes. add onion & fry till its light brown in color.Masoor & Tuvar Daal With Ingredients 1 cup masoor daal 1 cup tuvar daal 2 small zucchini (cut to small cubes) 2 onion (finely sliced) 6-7 garlic (finely sliced) 1 inch long ginger (finely sliced) 3-4 tomatoes (cut into big cubes) a few curry leaves 5 green chillies (finely sliced) Method Pressure cook the two daals with a little turmeric. when they start spluttering. green chillies. In a frying pan add the ghee.
Godi Dal (Mangalorean Dal) Ingredients 1 cup toor dal. Add the jaggery and tamarind water. soaked in water garam masala to taste cumin.which is obtained by blending the coconut and 2 cups water. asafoetida clarified butter/ ghee Method Heat the dal in a pan. and garam masala and salt as per your taste. and add cumin seeds. tastes great with rice. Serve with a garnish of chopped coriander. tamarind. heat the ghee. . curry leaves. On a separate pan. 1 tbsp. Pour this mixture in the boiling dal and cover. curry leaves and asafoetida till cumin sputters. jaggery 2 tbsp.cooked and mashed rough to form a paste. "milk" of half coconut . add the coconut milk and bring to a boil.
The dhal should not be very thick. you can add some vegetables while boiling dhal. They should not be fried for long. Remove from cooker and add slit green chillies. Mix well with water and boil again. On a clean cloth. You can dip your fingers in a little oil and then flatten the balls.Rontas Dhal Ingredients 1 cup maida or wheat flour salt to taste ingredients for dhal 1 cup tur dhal 4 green chillies.wash the tur dhal and pressure cook. To make rontas: Mix rice flour and maida/wheat flour and salt . It can be a complete and nourishing meal for them. If children are fussy about eating vegetables. Add mustard seeds.slit Method To make dhal. Make small balls as in case of puris. add bits of red chillies and curry leaves. heat oil. flatten these balls with the help of your fingers to form small puris. Put the hot rontas in hot dhal and serve. asafoetida and salt to it. In a small kadhai. Add this seasoning to the cooked dhal. a pinch of asafoetida 2 dry red chillies 1 tsp mustard seeds 1 tbsp oil or ghee a few curry leaves . Add enough water to make a smooth dough. When the seeds crackle. They should look white in colour. Remove the rontas and deep fry in oil.
Spinach & Moong Dal Special Ingredients 1 fresh bunch of spinach thoroughly washed and cut 1 cup moong dal 1 medium sized tomato chopped 2 pods of garlic.add some more water Add salt. turmeric and coriander powder and let the gravy simmer till everything is mixed well Now add the chopped spinach and mix well . crushed 1 piece of ginger. ajwain seeds and let them splutter Add garlic and ginger Add tomatoes and saute for a couple of minutes till they are soft Add pressure cooked moong dal along with the water which is used to pressure cook the dal. red chilli powder. sugar.add juice of lemon Cover the pan/pot and let the vegetable simmer for few minutes till the spinach is tender. stir occasionally And your spinach & moong dal special is ready to be served! 1/2 tsp turmeric powder 2 tsps coriander powder juice if one lemon 2 tsps sugar 2 tbsp oil salt to taste . If the gravy is too thick. crushed 1 tsp cumin seeds 1 tsp ajwain seeds 2 tsps red chilli powder or as desired Method Wash the moong dal well and pressure cook (three whistles) Take oil in a deep nonstick pan/pot Add cumin seeds.
Dal Fry Ingredients 1 cup of toor dal 1 onion cut into long stripes. 1 tsp of dry mango powder 1/2 inch grated ginger. 1/2 tsp of turmeric 1 tsp chilli powder. Simmer for 5 to 10 minutes. Take dal fry in a serving dish and garnish it with chopped fresh coriander. cumin seeds fenugreek seeds. . salt as per taste. 1 tomato finely chopped. 2 tbsp of cooking oil. When seeds states poping add chopped onion. Method Wash dal thoroughly and add 2 cups of water and cook the dal in a pressure cooker until done. Cool down cooker. Add tsp mixture of mustard.and grated ginger and cook it until soft. 2 tbsp of fresh chopped coriander. 1 green chilly chopped.tomato. Serve this dal fry with roti.remove dal & beat with spoon or a hand beater.cumin. Add dal mixture and bring to boil. Heat 2 tbsp of oil in a kadai or a saucepan. Add dry mango powder and tsp of chilli powder and fry for a minute. whole coriander seeds. 1 tsp mixture of mustard seeds.fenugreek & whole coriander seeds.rice or pulao.
Heat the ghee in a frying pan and fry the mustard seeds till they splutter. Aam dal should be watery in consistency. Cook till dal is tender and the mango pieces are cooked to a pulp. Add to the cooked dal. Add red chillies and curry leaves.keep on medium fire to boil till the dal is half cooked. 1/2 tsp mustard seeds-sarson 1 dry red chilly a few curry leaves 1 tbsp ghee or 2 tsp oil .Aam Dal Ingredients 1 cup aahar or tuvar dal half tsp haldi-turmeric powder 11/2 tsp salt or to taste 1 unripe mango 1 onion-finely chopped 3 cloves garlic-finely chopped Method Wash and soak the dal for 1 hour Add 11/2 tsp salt and haldi.add to the half cooked dal. Add chopped onion and garlic and fry till brown. Keep aside. Serve with rice. Peel the mango cut into big pieces.
add the remaining garlic and kadipatta. Boil tamarind and half of the kadipatta leaves separately. When the oil is hot and sputtering. Cook on a slow flame for 2-3 minutes. asafoetida (hing): a pinch red chilli powder: 1. In a sauce pan. spinach. add red chillies (2-3) and jeera. 2 garlic flakes.extract the pulp and add the tamarind water to the daal mixture. Mash this cooked mixture lightly.Quick Dal With Palak Ingredients tur daal: 1cup palak (spinach) : 3-4 bunches tomato : 1 cup tamarind : a small ball garlic flakes: 3-4 onion: 1 (small) kadipatta : 10-15 leaves coriander (kotmeer): a bunch Method In a pressure cooker add water. Serve hot with rice and ghee and papad. Add salt and chilli powder. heat a little oil . one onion sliced into pieces. Cook on a slow flame. a little of the coriander. one whole tomato. add it to the daal and immediately cover the daal with a tight lid.2 tsps ghee: 1tsp methi seeds: 5-6 seeds jeera : 1 tsp red chillies : 2-3 . Cook until the daal is soft (about 5-8 mins). asafoetida and close the cooker. Allow to stand for a few minutes. till the tamarind becomes soft . tur daal. methi.
Garnish with coriander leaves.Kosambari Ingredients one cup chana dal green chilli. . Season that with oil. Method Soak chana dal for 3 to 4 hours.3 to 4 ginger grated coconut-3 tea spoon salt lemon or raw mango juice 3 tea spoon oil for seasoning. Grind soaked chanadal with green chilli. After that add salt. corianedr for garnishing. mustard seeds. lemon juice & coconut powder. ginger roughly. jeera (if you need more spicy add red chilli).
Dhansak Ingredients 1/4th cup toor dal 1/4th cup moong dal 1/4th cup urad dal 1/4th cup masoor dal 1/2 to 1 cup green pepper diced 1/2 to 1 cup broccoli 1/2 to 1 cup eggplant 1/2 to 1 cup carrots 1/2 to 1 cup celery 1/2 to 1 cup tomatoes Method Wash toor dal. garam masala salt to taste 1/4th tsp. Add 2 to 2 1/2 cups of water. some salt if needed. Add some salt. eggplant. Add some water. ghee (optional) . Heat oil add cumin seeds. celery and cook in the pressure cooker. green chilies. 1/2 to 1 cup onions 1 tbsp. cumin seeds 1 tbsp. Add ginger-garlic paste and fry for some more time. coriander leaves. Add broccoli. Cover the vessel. ginger-garlic paste green chilies. Add tomatoes. Add ghee for great taste. moong dal. Stir until boiling. Cook the vegetables. green pepper. Then add cooked dal. Stir occasionally. garam masala. onion and fry until onion becomes golden brown. carrots. urad dal and masoor dal together. oil coriander leaves 1/2 tsp.
one portion of green chillies. Eat it with boiled rice or take it as an appetizer. black eyed pea. cardamom. garam masala. Saute the ras with it . two table-spoons rice flour (you can soak rice for an hour and grind it too) pinch of turmeric powder 2/3 tsp coriander powder 1 tsp garam masala powder 5 cloves 2 bay leaves Method Pressure cook all the dals with turmeric powder. Don't over cook the dals. Make a free flowing (very thin) paste of rice flour and add it to the soup Pour the soup in a skillet or kadhai and keep cooking it for several boils on medium heat. rajma. Separate the lentils from the lentil soup with a sieve or rice constrainer.If the ras gets thick then add more water and boil. whole chana dal (black chana).Pahari Ras & Fried Dal Ingredients equal amounts of whole urad dal. Fried dal: ( Boiled lentils separated from their soup)Heat 2-3 tablespoons of oil in a frying pan and add onions to it. Heat 2 tablespoons oil and add finely chopped garlic. chori dal(gehat) (approximately 1/4th cup each) soak all the dals overnight for quick cooking. bay leaves salt till tender. cloves. cinnamon ticks and hing till the garlic becomes light brown and cloves begin to splutter . Fry the onions till they become golden brown and then add tomatoes to it along with some salt and green chillies. Cook the tomatoes till they lose their water and then add the dals to it and mix well. coriander powder. cinnamon sticks (6 1/2 inch pieces) oil salt to taste finely chopped garlic(1 tsp) half bulb of finely chopped onion half tomato finely chopped pinch of hing(asafoetida) 3 chopped green chillies (divide the chopped chillies into 2 portions) .
Make vaghar add curry leaves and turmeric.Bellary Saaru Ingredients 1/2 cup toor dal 1 small cup coconut 3-4 green chillies 1/2 cup coriander seeds 1/2 bunch cilantro 3-4 teaspoon cumin seeds pinch of asafoetida 1 onion Method Grind all to paste with water except onion. Add toor dal boil for five minutes and add tamarind juice. onion and fry (golden brown). Then add paste boil well for ten minutes. 1 1/2 cup water 1/2 cup toor dal 3-4 tsp tamarind juice salt to taste curry leaves (optional). . Pressure cook toor dal(1/2 cup).
oil 1/4 tsp. the ground mixture. Add a tomato to this to cook with. urad dal. Grind these ingredients along with the cooked tomato. After the seeds pop add the curry leaves. shredded coconut little turmeric powder curry leaves 1 ripe tomato salt to taste .Moong Dal Rasam Ingredients 5-6 tsp. urad dal 1 tsp. moong dal 3-4 tsp. red chillies for a while until the dal turns little brown in color and add coconut at the end. cumin seeds. turmeric powder and little oil. salt to taste and bring it to boil. Now add the cooked moong dal. To a vessel add little oil and mustard seeds. black pepper 1/2 tsp. mustard seeds Method Pressure cook moong dal with some water. black pepper. It is always better to have little moong dal or else the rasam will become thick. Mix them well. In a little oil fry hing. hing 6-7 tsp. Serve this with rice. cumin seeds 2 red chillies (or according to taste) 1/4 tsp.
Remove from flame and add chopped coriander leaves and lemon juice. Cook till the daal starts to boil. pour ghee. In a hard bottomed pan. Add the cooked daal. ginger. salt and turmeric. Remove and churn it using buttermilk churner. 1/4 tsp turmeric 1" ginger piece. garlic and chilli pieces. slit into two 2 tsps ghee chopped coriander leaves juice of one lemon . cut into small pieces 1 green chilli. add cumin seeds.Quick Daal Ingredients 2 tbps of tur dal 2 tbsps of udad dal 2 tbps of moong dal 2 tbsps of udad dal 2 pieces of garlic 1 tsp of cumin seeds (jeera) a few curry leaves salt for taste Method Pressure cook all the daal together. curry leaves. Add water if the consistency is too thick.
Pulla Kura Ingredients tuar daal 1/2 cup palak 1 bunch (250gm) tamrind pulp 2 tbsp or according to your taste turmeric powder a pinch oil 1 tea spoon red chillies 4-5 crushed mustards 1/2 tsp fenugreek seeds 1 tsp curry leaves 5 hing 1/4 tsp salt to taste Method Clean and wash palak leaves. Allow to cook for 5 minutes. It goes very well with rice. Add mustards and methi seeds. . Saute for a minute. Add hing powder and mix well. Add some water while cooking. Add red chillies curry leaves and turmeric. When palak is done add dal and mix well. Add 1 cup of water and mix well and cook for 3 minutes. Pour tamrind water and salt. Chop them. Add palak and mix well. Now heat oil in a pan. Pressure cook tuar dal.
6-8 pieces (not paste) red chilli powder .3 tblsp tamarind .2 tblsp onion .1 ginger paste .1 cup oil . Add tamarind (not paste) in it. Cook it till the oil separates. Add saltto taste. Fry for a minute Add onion and fry till slightly brown. Add water as per the thickness required.1 tsp tomato(diced or crushed) . Smash it. Garnish with coriander leaves. Fry for a minute. mustard seeds and jeera seeds.1 tsp jeera seeds . Cook it for 4 to 5 mins. In a kadai. Add ginger and garlic paste.1 tsp Method Wash tur daal and boil it. Then add the tomatoes (paste or diced). turmeric . Add turmeric powder and red chilli powder.1/2 tsp mustard seeds . Add curry leaves. put oil. Add the smashed tur daal.Khatti Masala Daal Ingredients tur daal .1/2 tsp garlic paste .1 tsp curry leaves salt to taste coriander leaves .
1 chopped tomato . Put in the salt and sugar.1 chopped green chilli .1 tbsp oil . Heat oil in a pan and fry the onion.Dal Spinach Ingredients spinach . low in fat. .1-2 chopped salt to taste sugar . Squeeze out all the excess water and grind to a fine paste. Serve hot with chapatis or rice. High in nutrition. chilli and tomatoes. After 10-15 mins when both the ingredients are cooked.4 tbsp onion .2 tbsp Method Wash the spinach and dal and put it in a vessel to boil with half a cup of water. Cover and simmer for 5 minutes.3 cups chopped moong dal . remove and wash them with cold water. Add the spinach paste and mix well. Stir.
All-in-one Dal Ingredients toor dal . Boil or microwave separately the peas and carrots for a few minutes till they are cooked.about 1/2 sq. Add tomatoes and fry for about a minute or two.in (chopped) garlic . ginger.).1/4 tsp. In a non-stick pan or kadai.1/2 cup moong dal .1 (chopped) tomatoes . Add some water if the mixture is too thick. (You can also boil the spinach along with the dals. Add in the onions. Add in the dals.1/4 cup carrots . . peas and carrots. cumin seeds and a dash of asafoetida. so the cooking time will be less. garlic and green chillies and fry for sometime. Method Boil both the dals with turmeric in a pressure cooker. spinach. Add salt to taste and cook for about 4-5 minutes or till the spinach is soft and cooked.2 to 3 cloves (chopped) peas . saute the mustard seeds.1/2 (chopped)(can use the frozen peas and carrots available) spinach .2 (chopped) ginger .1 (chopped) green chillies .1 cup (chopped) salt to taste turmeric .1/2 cup onions .
.1 tsp Method Cook both the dals with turmeric powder in the pressure cooker.to taste salt. Heat ghee in a pan. Saute till the ghee oozes out.11/2 tbsps ghee .1 tsp turmeric powder . hing. sambhar powder and tomatoes and mix well. Add salt and mix well.2 tbsps cumin seeds .1 tbsp sambhar powder .2 chopped hing.Yellow Dal Ingredients tur dal . Add chilli powder. add cumin seeds and splutter.1/4 cup tomatoes.1 cup moong dal .to taste chilli powder . Lastly add the cooked dals and boil for few minutes.
For Seasoning oil : 1 tbsp asafoetida : a pinch mustard : tsps cumin seeds : tsps turmeric : tsps dried red pepper : as per liking curry leaves (optional) . sugar and bring the spinach mixture to vigorous boils (2 to 3).Spinach-n-yoghurt Daal Ingredients spinach (palak) : 1 bunch (washed and chopped) yoghurt / curd (dahi) : 3 tbsp yellow gram (besan) flour : 3 tsps yellow gram (chana) daal : 1 tsps (optional) peanuts (raw) : 2 tsps (optional) salt. Pressure cook the spinach with enough water for 6-7 mins (1 whistle). sugar Method Soak the chana daal and peanuts in water (preferably hot) for 30 mins. Add the besan-yoghurt paste to this spinach. Add salt. Prepare the seasoning (tadka) with the mentioned ingredients and pour over the spinach. Mash the cooked spinach (along with the water) to form a pulpy mixture. Meanwhile mix the besan flour in yoghurt to make a smooth paste.
& Salt for about 10-15 minutes in medium flame Make paste of red dried chilli and garlic by adding little water in the blender Once dal is done add the above mixture in it. moong dal 50gms. masoor dal 50gms urad dal 50 gms turmeric pd. Garnish with green coriander. tej patta & onions and fry till brown Now add tomato. For tadka. turmeric pd. heat oil.Mixed Spicy Dal Ingredients tuvar dal 50 gms channa dal 50gms. serve hot with any vegetable in the main meal For Tadka onions 1 medium size finely chopped tej patta 1-2 tomatoes 1 (optional) green coriander leaves finely chopped oil . of oil garlic 9-10 cloves Method Soak all the dal together overnight Boil it in pressure cooker by adding water. 1 tsp. salt Method red dried chilli 10-11 fry in 1 tsp. green coriander and mix well with onion and add it to the dal.
Add the garam masala and fry for 1 more minute. Add the mustard and jeera to the hot oil. Add salt. When they splutter. Sprinkle the palak over the daal and let it cook for another 10 min. Add the daal to the pan. Variations: You can replace palak with methi or radish leaves. You could also use sprouted moong or any sprouts instead of the daal .Daal With Palak And Capsi Ingredients 2 cups of daal (a mixture of any daals is fine) .soaked for 1 hour 1 cup of chopped palak 1/2 cup finely chopped capsicum 3 green chillies 1 teaspoon garam masala mustard. wait for 2 whistles) In a non stick pan. heat 2 teaspoons of oil. add the capsicum and stir fry for 5 minutes. jeera for seasoning 1 large piece of raw mango salt to taste. Serve hot with rice or rotis. 2 teaspoons oil Method Cook the daal and mango together till it is done (if u use a pressure cooker.
butternut squash or acorn squash (pumpkin). After the oil is heated. Keep on stirring till a wonderful aroma comes out. If not. Keep covered with the pan lid throughout to retain the aroma of the fresh vegetables and the cilantro. and the haldi. Adjust the salt amount if you add water. After a few minutes. put the ginger paste. washed. Finally. add some more hot water. In a separate pan heat quite a lot of water (depending on how liquidish you want your daal to be ). The vegetables would also be done by then. add the veggies and the daal. and sweet peas) fresh lemon (1/2) canola oil or any cooking oil (1 tablespoon) jeera (about 1 tbsp) green chillies (chopped) turmeric powder (little.The water should be very hot. and green chillies in it. Keep aside. check and see if the daal is boiled and close to being soft and mashy. for color) . Pour the oil in it and set at medium-high. jeera. deep pan with a lid. A stock pot would be fine. Stir constantly and saute at medium to medium-low heat. Take a big. fresh chopped vegetables (cauliflower. Then add the salt and the chopped cilantro. carrots. radish or turnip (mooli). Cover the pan and maintain the heat at medium-high.Mixed Vegetable Moong Daal Ingredients oong daal (about 1 full cup/coffee mug) ginger (take some fresh ginger. The whole thing should be done in another 15 minutes. After about 35 minutes. add the fresh lemon juice and then serve with hot basmati rice. and liquify in the blender to a paste-like consistency the amount of ginger to be taken would depend on your taste don't take too much though) fresh cilantro (green coriander leaves) 1/2 a bunch (cleaned. Then add the hot water. peel the skin. and chopped into pieces) Method Dry roast the moong daal in a pan or a wok in low heat for a few minutes by stirring constantly.
turmaric. Now add cooked dal to this and boil if require add little more water. . cumin seeds. lal mirch powder and hing. In a pan boil some water and add mango pieces. In other pan heat ghee add mustard. Cook until mango become soft. Add this seasoning to dal and decorate the dal with some coriander leaves. lal mirch and salt.Dal With Raw Mango Ingredients tur dal 1 cup mango-1 (if sour mango 1/2) salt to taste pinch of turmeric green mirchi 1 or 2 For Seasoning: ghee 1 tbs mustard seeds 1/2 tsp cumin seeds 1/2 tsp a pinch of hing lal mirch powder 1/4 tsp coriander leaves for decoration Method Wash dal and boil until it will cook.
1/4 tsp ginger . This can be served with chapathi. salt. Garnish the daal with dhania or coriander leaves.1/2 tsp chilli powder . Add the cooked daal and cook till they mix well. ginger. Fry cut onions in 2 tsp of oil (vegetable).1/2 cup (do not use cut gram) dhania powder . Stir for a while.small piece garlic to taste (optional) salt to taste (3/4 tsp) coriander leaves Method Cook the green gram well.1 small onion green gram . . Grind the remaining piece of onion with dhania powder.Green Gram Dal Ingredients onion . Chop the 3/4th of onion and chop into small pieces. garlic into paste (use little water). Add the paste when the onion turns brown.
Stir for 5 minutes and your dal is done. You can also use chilke wali urad for this dish. chopped coriander powder : 1/2 tsp. vegetable oil : 2 tsp. you can also pressure cook the dal with very less water. Microwave the dal for about 9 minutes by covering the dish with a plate. asafoetida : less than a pinch cumin seeds : 1 tsp. Method Soak urad dal for about 2 hours. Next add asafoetida. Meanwhile. Note: If you do not have a microwave . Add ginger and chillies and the microwaved dal. coriander and turmeric powder. .Sukhi Urad Dal Ingredients split urad dal : 2 cups grated ginger : 2 tsp. Stir for about 1 minute. green chillies : 3. turmeric powder : 1/2 tsp. heat oil in a pan and splutter cumin seeds in it. however the chilka has to be removed by boiling the dal before making the dish.
Close cooker and cook on high for another 10 minutes. In a pressure cooker fry vadia with one tablespoon oil for 2 minutes. Mix garam masala and pour it on daal. turmeric. fry cumin with ghee.Chane Vadia Daal Ingredients 1 cup chana daal 6 vadia. oil 1/2 tsp. water. salt and chili powder. garam masala salt & chili powder according to taste Method Clean and wash daal. broken 4 cups water 1/2 tsp. . In a small pan. Add daal. turmeric 1/2 tsp. cumin 2 tsp.
Let the dal become little hot but do not boil it. Take a pan add on some oil & then to it the mustard seeds. After the dal is cooked. remove it from flame & add the grinded mixture to it with salt & keep it aside. curry leaves mustard seeds. garlic. Method Take the moong dal & roast it dry without any oil till it is pink in colour. red chilly powder & turmeric powder together. Then cook the dal till it becomes soft & can be smashed. Serve it with hot rice & papad.Coconut Moong Dal Ingredients moong dal 1/2 cup coconut freshly grated 1 cup red chilly powder 1 tsp turmeric powder 1/2 tsp garlic cloves 5-6 nos. . Once it starts spluttering add the 2 red chillies & curry leaves to it & then the dal mixture. Meanwhile grind the coconut. red chilly 2 nos.
When the oil is hot and sputtering add it to the dal. asafoetida and close the cooker. one onion sliced. Add turmeric and half of the curry leaves. In a saucepan. heat a little oil. add the remaining garlic and curry leaves. a little of the coriander. coriander seeds 2-3 dry red chilli . one whole tomato. Cook until the dal is soft (about 5-8 minutes) Mash this cooked mixture lightly. cook on a low flame. lentils. fenugreek. Allow to stand for a few minutes. turmeric 3-4 flakes garlic 1 small onion (sliced) 10-15 curry leaves (optional) Method In a pressure cooker add water. garlic. 1 bunch coriander pinch asafoetida 1-2 tsp. red chilli powder 1 spoon ghee 5-6 fenugreek 1 tbsp. add dry red chillies and coriander seeds. Add salt and chilli powder. spinach.Tuvar Dal With Palak Ingredients 1 cup tuvar dal (yellow lentils) 3-4 bunch spinach 1-cup tomato (sliced) 1/4 tsp.
With 2 spoons of oil in tava. Add salt.Apple Sambar Ingredients 2 apples (sour) tamarind juice extracted from lemon sized ball sambar powder (mtr) 4 spoons asafoetida 1 onion cut into slices 1 green chilli 1 cup cooked toor dhal Method Peel off the apples and cut into small cubes. Soak the apples in lemon juice for 30 mins. sambar powder. Fry onions till they turn brown. Add the apple cubes and continue boiling for another 5 mins Added the cooked dhal and continue boiling for another 5 mins. Add green chillies. Add tamarind juice. coriander leaves and put the stove in sim for 10 mins. cummins. add mustard. . boil this mixture for 5 mins.
Add a pinch of garam masala if you like. add mustard seeds.Asparagus Daal Ingredients 1 cup toor daal 6-8 sprigs of fresh asparagus sticks 1/2 tsp mustard seeds 1/2 tsp jeera 1/4 tsp hing (asafoetida) 2-3 medium sized green chillies coriander leaves chopped a few curry leaves a pinch of garam masala (optional) 4-5 tbsp of oil/ghee salt to taste Method Pressure cook the toor daal. the consistency should be medium. Serve hot with rice or chapatis. Boil the daal and then add chopped coriander leaves. Chop the asparagus sticks into 2 inch tall pieces. . the cooked toor dal and salt to taste. Add the asparagus sticks and fry for a while. Then add the green chillies. Ideally. add haldi. Heat oil/ghee in pot. Fry for a bit. When asparagus is tender (it should not become too mushy). Then cover with lid and cook on slow fire for a while. hing and the curry leaves. when they splutter. add jeera. Add water to make it as thick or thin as you like.
1 clove of garlic 2 tbsp oil salt to taste. Add mustard. splutter. (Do not pressure cook the dhal). This goes very well with chapati . cumin seeds and garlic paste to oil. Add some more water and allow it boil for another 7 to 8 minutes with vessel closed. When cabbage turns soft. salt and mix well. Cabbage with dhal is ready to serve. add dhal. Close the vessel and allow it boil for 6 to 8 minutes on a medium flame and keep stirring occasionally. Afterwards boil it in 1 1/2 cups of water until very soft and keep it aside. Method Soak dhal for 1 hour. Add finely chopped cabbage and mix it well.Cabbage With Dhal Ingredients 1 lb finely chopped cabbage 1/2 cup toor dhal or moong dhal 1/2 tsp mustard seeds 1/2 tsp cumin seeds.
Add 1/2 tsp of pure ghee. Add ginger/garlic paste. chop and keep aside. papad and fried "dahi .few leaves ghee . Close the pressure cooker and cook till dal is done. Stir till ginger /garlic smell goes away and oil leaves the side of the pan.to taste oil .mirchi".1 cup palak .1 tsp coriander . Serve hot with plain rice. .Masoor Dal With Palak Ingredients masoor dal .chopped finely red chilli . dhania powder.1/2 tsp salt .as per taste turmeric .1. Heat oil in a pressure cooker. turmeric and salt.5 cups finely chopped onion one piece . Add chopped onions and coriander leaves and fry the onions till they are pale brown in colour.a pinch dhania powder .1 tbsp Method Wash palak (spinach) thoroughly. Add masoor dal and palak.1 tsp ginger/garlic paste . red chilly powder.
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